First time I had Hokkien Fried Rice is at a teahouse in Hong Kong. I have had many different version of fried rice but never heard of Hokkien fried rice so i was intrigued. there are two parts to the fried rice, one is the egg fried rice itself and it is topped with seafood vegetable medley gravy.
if any of you who like “Dry” fried rice, this might not be the dish for you but anyone else who like any type of fried rice. give this a go 
Hokkien Fried Rice
Ingredients
(A)
- 2 bowl rice
- 2 egg
- pinch of salt and pepper
(B)
- prawn
- kamaboko (Jap fish sausage)
- beef tendon ball
- carrot
- young corn
- green pea
- mushroom
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp chicken powder
- 1 tsp dark soy sauce
- 1/2 tsp sugar
- 2/3 cup water
- 2 tbsp potato starch solution (1 tbsp starch + 1 tbsp water)
Egg Fried Rice
Preparations
- whisk 2 egg in a bowl, heat wok with 1-2 tbsp oil, add egg in, when the egg mixture is half way cook, add overnight/cold rice in, stir for 4-5 minutes until egg and rice mix well, add pinch of salt and pepper in, set aside
- heat work with 1-2 tbsp oil, cook prawn first then add other ingredient, stir for 2 minute. mix the sauces in a bowl and pour it in, let it the sauce simmer and when the sauce has thicken, it is ready to serve.
- pour the gravy on top of egg fried rice and add any chilli sauce for extra kick.
Enjoy
Arale79
